Roasted Brussels Sprouts
This easy recipe transforms simple Brussels sprouts into a delicious side dish with minimal effort. By tossing them with olive oil, salt, and pepper, then roasting at a high temperature, they achieve a wonderfully crisp exterior and tender interior. Regular shaking ensures even browning, resulting in a savory and satisfying vegetable that's perfect for any meal.
Equipment
- 1 Sheet Pan Preferably heavy-duty for even heat distribution.
- 1 Large Mixing Bowl For easy tossing of sprouts and seasoning.
- 1 Chef's knife For trimming the Brussels sprouts.
- 1 Cutting Board Stable surface for preparing vegetables.
- 1 Measuring Spoons For accurate seasoning.
Ingredients
Main
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Notes
For truly crispy Brussels sprouts, ensure your oven is fully preheated to 400°F (200°C) and avoid overcrowding the sheet pan. Use two pans if necessary to allow proper air circulation, which promotes browning rather than steaming. Shaking the pan every 10-15 minutes ensures even caramelization. To enhance flavor, consider a drizzle of balsamic glaze or a sprinkle of grated Parmesan cheese after roasting. A pinch of red pepper flakes adds a subtle kick, or a touch of maple syrup can balance the bitterness. Finish with a final sprinkle of flaky sea salt for an excellent textural contrast, reminiscent of crispy fries.